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Latino Eggnog Macaroons
Latino Eggnog Macaroons

Latino Eggnog Macaroons

Recipe and Photo by Angela Sanchez-Robles, Mind Over Batter
35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Spiced eggnog meets scrumptious macaroons in these easy cookies for coconut lovers. They'd make a great gift, if you could part with them!
What You Need
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36 servings
Original recipe yields 36 servings
1 cup sweetened condensed milk
1 tsp. vanilla
1 Tbsp. sweetened cream of coconut coconut
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 Tbsp. dark rum
2 egg whites - from 2 large eggs
1/4 tsp. kosher salt
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Let's Make It
Preheat the oven 300°F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl combine the sweetened condensed milk, vanilla and sweetened cream of coconut. Mix with a silicone spatula until smooth and combined. Add the coconut, spices, and rum. Stir with spatula until combined. Set aside while you beat the egg whites.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat the egg whites.
Fold the egg whites into the coconut mixture until no white streaks remain.
Using a small cookie scoop, scoop mounds onto prepared baking sheet, leaving about 1 1/2 inches of space between each mound.
Place baking sheets in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.
Kitchen Tips
Tip 1
Special Extra
Recipe can be easily doubled or even tripled.
Tip 2
How to Store
Store macaroons in a tightly sealed container, separating each macaroon with a small square of wax paper. Macaroons can be stored this way for up to 1 week.
Tip 3
Special Extra
Chocolate Dipped Coquito Macaroons: Prepare Coquito macaroons as directed. Remove from oven and cool completely. Line two cookie sheets with parchment or wax paper. Place 2 pkg. (4 oz. each) chopped BAKER'S Semi Sweet Chocolate in a bowl and melt as directed on package. Dip the bottoms of each macaroon into the chocolate; allow the excess chocolate to drip off and place on the lined cookie sheets. Let stand at room temperature or place in the refrigerator until the chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0g
Sodium 0g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
36 cookies
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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